Boil the Potatoes: Fill a large pot with water, add salt, and bring to a boil over medium-high heat. Add whole, unpeeled potatoes and cook for about 20 minutes until easily pierced with a fork.

Cool and Chop: Drain and let the potatoes cool. Peel the skins and cut into bite-sized cubes.

Combine Salad Ingredients: In a large bowl, combine the chopped potatoes, diced red onion, parsley, dill pickles, black olives, capers, and sun-dried tomatoes. Gently mix.

Add the Dressing: Drizzle olive oil and balsamic vinegar over the salad and gently toss to coat.

Season to Taste: Sprinkle salt, chili flakes, and sumac over the salad. Fold gently to combine and adjust seasoning.

Serve or Chill: Serve immediately or chill in the fridge for at least 30 minutes before serving.